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Oct 26

Spiced beef and lime chimichangas

I bought a 2kg piece of silverside yesterday. This is a rather huge hunk of beef for a household of two, particularly as neither of us are very adept at cooking joints or large cuts of meat. Since my last attempt at roasting silverside resulted in a dry crumbly mass of beef sawdust I decided to change tactic. I put the joint in a large pan, submerged it in cold water and simmered for about two and a half hours. The result was a perfectly cooked, moist piece of silverside.

Although you do not get caramelised edges on the meat from this method – arguably the most flavoursome part – you gain a large pot of beef stock which is an excellent way to create another meal from some of your cooked meat. In fact, if you find that you have surplus spicy beef chimichanga filling you can make a tasty, Mexican inspired beef soup. Simply reduce the beef stock to concentrate the flavours, add the rice and beef filling, season well and heat through.

We indulged in chicken chimichangas fairly recently, and since they are traditionally fried, I decided to attempt a healthier, oven-baked version this time. Instead of sour cream we had natural yoghurt on the side and… ok… a little grated cheese but you have to take the reduction of saturated fat one step at a time.

Recipe – spiced beef and lime chimichangas with blackened peppers

We ended up eating a fair whack of the filling before it made it’s way to the tortillas  so I can only estimate the number of portions provided by the quantities below. As a guide: following our ‘appetiser’ we made four generously filled chimichangas and still had filling to spare.

  • 2 tbsp oil
  • 2 onions, roughly chopped
  • 1 tsp cumin
  • ¼ tsp ground cloves
  • 2 cloves garlic, finely chopped
  • 2 red chillis, finely chopped
  • 200g /7oz cooked beef
  • 200g / 7oz cooked long grain rice
  • 1 blackened red pepper
  • salt and freshly ground pepper
  • 1 lime
  • handful coriander leaves
  • 4 – 6 flour or corn tortillas

Heat the oil in a large frying pan and add the chopped onion. Cook for a few minutes until soft and beginning to brown slightly at the edges. Reduce the heat slightly then add the chilli, garlic and spices then mix through. Continue to cook for another couple of minutes.

Tip the beef into the pan and coat in the spiced mixture. Add the rice and blackened red pepper and stir through until everything is combined and heated through. Season well.

If your tortillas are slightly dry and prone to cracking (more likely if you are using corn tortillas) then you may need to warm them slightly before adding the filling. You can either heat them in a dry frying pan or wrap them in foil and warm them through for 8-10 minutes in the oven.

To wrap the chimichangas, place the filling down the centre. Pull the top and bottom edges over the filling then pull each side over to make a neat roll.

In an attempt to make this dish a little healthier I baked the chimichangas in the oven. Simply place them, folded side down,  in a baking dish or tray and cook for 15 – 20 minutes at 180°C. If you want the tortilla to be really crunchy, lightly brush the surface with oil before cooking.

If you would prefer to make the chimichangas the traditional way and fry them, refer to the cooking method used for Spicy chicken chimichangas.

1 ping

  1. How to poach chicken breast fillets » The Hungry Gannet

    [...] A great way to use the chicken: Spicy chicken and blackened pepper chimchangas [...]

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